Lobster Tacos Recipe by Chef Vincent Cosgrove Ingredients: 1 lb. Lobster meat 1 oz. Fresh lime juice 1 oz. Minced garlic 1 Tsp. Chipotle powder 6 oz. Olive oil Fresh corn tortillas Lime-infused sour cream (1 Tbsp. lime juice mixed with ½ cup sour cream) Salsa (recipe follows) - Make one day ahead Cook lobster, chill and then shell and dice ½". Mix together lime juice, minced garlic, chipotle powder and olive oil to make a simple vinaigrette. Marinate lobster in vinaigrette. Quarter and fry the corn tortillas until crisp. Place some salsa on each tortilla quarter and then a dollop of lime sour cream. Top with the lobster meat and add another small dollop of lime sour cream. For salsa: 1 cup yellow tomatoes, diced ¼" 1 cup red tomatoes, diced ¼" ½ cup + 2 Tbsp. red onion, peeled and diced ¼" ½ cup yellow bell peppers, diced ¼" ½ cup red bell peppers, diced ¼" ¼ cup cilantro, roughly chopped 1 Tbsp. minced garlic 1 Tbsp. canola oil 3 Tbsp. Worcestershire sauce 2 Tbsp. Tabasco sauce After chopping all ingredients, let sit 12 hours before serving to allow flavors to meld. Tomato Tatin with Cilantro Tapenade Marinated Foie Gras Lemon Thyme Duck Confit and Lobster Salad Marinated Lobster Tail and Diver Scallops